Pacay

Description

Pacay (Inga feuillei) belongs to the Fabaceae family and is native to SouthAmerica. It thrives in Andean valleys, 1000-2500m, agroforestry environments across regions including SouthAmerica.

Botanically, Pacay is andean relative of the ice-cream bean producing larger flatter pods with exceptionally sweet white pulp..

The edible parts include Fruit pulp. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during August, July, June, May, October and September.

Nutritionally, Pacay stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 5.0g dietary fiber per 100g serving.

In the kitchen, Pacay offers a Very sweet, cottony, vanilla-watermelon flavor profile. Crack or split pod; separate pulp from seeds; eat fresh only. Common culinary applications include Fresh eating, Desserts. Popular preparations include Open long pod; scrape sweet pulp away from large seeds.

For storage, refrigerate fresh parts.

Safety note: Seeds are large and very hard; do not swallow. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect pacay during May, Jun, Jul, Aug, Sep and Oct. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically andean valleys, 1000-2500m, agroforestry. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional SouthAmerica communities have long valued pacay as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, pacay pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

Fresh eating, Desserts

Storage

Refrigerate fresh parts

Recipes

• Open long pod; scrape sweet pulp away from large seeds

Where It Grows